Cheesy Nacho Cups Game Day (Printable)
Crispy tortilla cups loaded with melted cheese and fresh Tex-Mex toppings ready in 25 minutes.
# What You'll Need:
→ Base & Cheese
01 - 12 round tortilla chips, scoop-style
02 - 1 cup shredded cheddar cheese
03 - 1/2 cup shredded Monterey Jack cheese
→ Toppings
04 - 1/2 cup canned black beans, rinsed and drained
05 - 1/2 cup cherry tomatoes, diced
06 - 1/4 cup sliced black olives
07 - 1 small jalapeño, thinly sliced
08 - 1/4 cup red onion, finely diced
09 - 2 tablespoons chopped fresh cilantro
→ Garnishes
10 - 1/4 cup sour cream
11 - Salsa or guacamole for serving
# How-To Steps:
01 - Preheat oven to 375°F.
02 - Arrange tortilla chips in a mini muffin tin, forming cup shapes with one chip per cup.
03 - Sprinkle both cheddar and Monterey Jack cheeses evenly into each chip cup.
04 - Distribute black beans, cherry tomatoes, olives, jalapeño slices, and red onion on top of the cheese in each cup.
05 - Bake in the preheated oven for 8 to 10 minutes, or until the cheese is melted and bubbly.
06 - Remove from oven and let cool for a couple of minutes.
07 - Top each cup with a small dollop of sour cream and a sprinkle of fresh cilantro.
08 - Serve warm with salsa or guacamole on the side.
# Expert Suggestions:
01 -
- Perfect finger food that keeps everyone guessing how you made them so tidy
- Cheese stays molten and every bite has the ideal ratio of toppings
- Set up a toppings bar and let guests customize their own cups
02 -
- Overfilling the cups makes them difficult to remove from the tin without losing half your toppings
- Let them cool for at least two minutes or the cheese will slide right off when you try to lift them out
03 -
- Use a light coating of cooking spray in the muffin tin to make removal effortless
- Warming your tortilla chips in the oven for a few minutes before filling helps them hold their shape better